In a medium bowl combine shrimp, juice from one lime, black pepper, and garlic powder. Stir everything together until the shrimp are evenly coated in lime juice and seasoning.
Heat a large saute pan to medium heat, once the pan is hot add the shrimp and lime juice to the pan. Arrange the shrimp into one even layer in the pan. Allow the shrimp to cook untouched for 3-4 minutes. Then flip the shrimp and cook on the other side for another 3-4 minutes. The shrimp is fully cooked when it is a light pink color and no longer translucent.
While the shrimp is cooking dress your salad greens. I like to mix the greens in the dressing before adding other ingredients. To do this place you greens into a large bowl, add the dressing. Using tongs toss your greens with the dressing until the dressing is evenly distributed. Then transfer you greens to the serving bowl. By dressing your greens before topping with other ingredients you will use less dressing and each bite with have the same amount of dressing.
Top your greens with your diced shallot, sliced avocado, chopped cilantro, and shrimp once they have finished cooking.
Shrimp and Avocado make amazing companions, bring them together for this tasty salad and you can't go wrong.
Shrimp and Avocado Salad
Amount Per Serving
Calories 308Calories from Fat 88
% Daily Value*
Saturated Fat 1.3g8%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 3.5g
Vitamin A 77.4IU2%
Vitamin C 54.6mg66%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.